EP1596673A1 - A method and an apparatus for controlling the holding time in a holding tube in infusion heating - Google Patents

A method and an apparatus for controlling the holding time in a holding tube in infusion heating

Info

Publication number
EP1596673A1
EP1596673A1 EP04709394A EP04709394A EP1596673A1 EP 1596673 A1 EP1596673 A1 EP 1596673A1 EP 04709394 A EP04709394 A EP 04709394A EP 04709394 A EP04709394 A EP 04709394A EP 1596673 A1 EP1596673 A1 EP 1596673A1
Authority
EP
European Patent Office
Prior art keywords
pressure vessel
tube
product
holding
outlet
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
EP04709394A
Other languages
German (de)
French (fr)
Other versions
EP1596673B1 (en
Inventor
Rune Celin
Roland Ringström
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Tetra Laval Holdings and Finance SA
Original Assignee
Tetra Laval Holdings and Finance SA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Tetra Laval Holdings and Finance SA filed Critical Tetra Laval Holdings and Finance SA
Publication of EP1596673A1 publication Critical patent/EP1596673A1/en
Application granted granted Critical
Publication of EP1596673B1 publication Critical patent/EP1596673B1/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B11/00—Preservation of milk or dairy products
    • A23B11/10—Preservation of milk or milk preparations
    • A23B11/12—Preservation of milk or milk preparations by heating
    • A23B11/13—Preservation of milk or milk preparations by heating the materials being loose unpacked
    • A23B11/133—Preservation of milk or milk preparations by heating the materials being loose unpacked and progressively transported through the apparatus
    • A23B11/137—Preservation of milk or milk preparations by heating the materials being loose unpacked and progressively transported through the apparatus in direct contact with the heating medium, e.g. steam
    • A23B11/1375—Preservation of milk or milk preparations by heating the materials being loose unpacked and progressively transported through the apparatus in direct contact with the heating medium, e.g. steam by pulverisation of the milk, including free falling film
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/003—Control or safety devices for sterilisation or pasteurisation systems

Definitions

  • the pressure vessel In the bottom of the pressure vessel, the droplets are collected to a liquid accumulation and the liquid finally departs from the pressure vessel through an outlet in the bottom region of the pressure vessel.
  • the pressure vessel also displays an inlet for steam wliich may be placed in the upper region of the pressure vessel or alternatively lower down in the pressure vessel. Regardless of the positioning of the steam inlet, the superheated steam is intended to heat the product droplets while on their way down through the pressure vessel.
  • Swedish Patent Specification SE 513 537 describes a holding tube which is integrated in the pressure vessel.
  • a conical body which takes up the greater part of the conical bottom of the pressure vessel and the interspace between the pressure vessel and the conical bottom constitutes a well-defined holding tube.
  • This holding tube is regulated by means of an outlet valve placed in the product outlet.
  • the outlet valve is controlled by a differential pressure. This regulation has proved to be reliable for many products, but when frotliing occurs, incorrect measurement values are obtained and, as a result, a holding time which does not correspond to the pre-detennined holding time.
  • the risk of frothing varies from product to product, but it may also depend upon steam bubbles which have not condensed.
  • Uncondensed steam bubbles may accompany the product down into the infusion vessel if the product has already reached the desired temperature. Since the need to obtain a high product quality entailing the least possible thermal effect on the product is set against the need for a satisfactorily sterile product, it is desirable to be able to regulate the holding time with the greatest possible degree of accuracy.
  • the apparatus of the type described by way of introduction has been given the characterising feature that the outlet of the pressure vessel is in communication with a vertical tube and that a level indicator in the vertical tube is disposed to control the level in the holding tube in that the level indicator controls the outlet valve.
  • Fig. 1 shows, partly in section, an infusion vessel
  • Fig. 1 shows the principle of an infuser.
  • the infuser consists of a pressure vessel 1 with a conical bottom 2. h the upper region of the pressure vessel 1, there is disposed an inlet 3 for the product which is to be heat treated.
  • the product may consist of a liquid dairy product, such as milk, cream or yoghurt.
  • a device 4 for dividing the incoming product into small droplets or jets In association with the product inlet 3, there is disposed a device 4 for dividing the incoming product into small droplets or jets.
  • the device 4 for finely dividing the product may, for example, consist of a distribution chamber which, in its lower wall, has a large number of holes or gaps.
  • the pressure vessel 1 of the infuser further displays an inlet 5 for steam.
  • the steam inlet 5 may, as shown in Fig. 1, be concentric and be placed in the upper region of the pressure vessel 1. Alternatively, the steam inlet 5 may be of different design and may also be positioned further down in the pressure vessel 1.
  • conical bottom 2 of the pressure vessel 1 there is disposed a conically shaped body 6, which takes up the greater part of the volume which constitutes the conical bottom 2.
  • the remaining space 7, between the conical bottom 2 and the conically shaped body 6, constitutes a holding tube.
  • the conical body 6 has, in its upper region, guide pins or similar devices for centring the conical body 6 in the conical bottom region 2 of the pressure vessel 1.
  • the height of the positioning of the conical body 6 in the conical bottom region 2 of the pressure vessel 1 may be varied. This height may be governed by means of a switching device 15.
  • the vertical tube 11 is connected to the wall of the pressure vessel 1 by means of a tube length 12 so that the tube sections 10, 11 and 12, as well as the pressure vessel 1, form a closed unit.
  • condensation water from the walls of the pressure vessel 1 will run out through the tube length 12 and to the tube sections 10 and 11.
  • the condensation water fills the horizontal tube section 10 and the tube section 11 to a pre-determined level.
  • the pre-determined level is determined by the holding time of the product.
  • the time during which the product is located in the space 7 between the conical body 6 and the bottom region 2 constitutes the holding time of the product.
  • the holding time of the product may be varied between a maximum level for the product 18 and a minimum level 19.
  • the holding time of the product will be obtained.
  • the liquid level 17 is regulated by the intermediary of the outlet valve 9.
  • the level indicator or float 14 will position itself on the same level as the liquid level 17 of the product.
  • Possible variations in density between the product and the condensation water in the tube sections 10, 11 may be compensated for in the control program of the plant.
  • the contents of the tube sections 10, 11 should be heated to approximately the same temperature as that of the product. This heating is suitably put into effect by means of external heating loops.
  • the liquid in the vertical tube 11 is stationary and free of bubbles.
  • the liquid level 17 in the holding tube will be the same as in the tube 11 as long as the product does not contain bubbles of air or steam.
  • the frothing is highly product-dependent, but most products may entrain bubbles of air or steam. Since it is not possible to control frothing, there is a risk of obtaining too short a holding time if the frothing becomes extensive.
  • the float 14 in the vertical tube 11 determines the liquid level 17, the liquid level in the holding tube will rise to a higher level 20 if the density in the holding tube is reduced, i.e. that the product froths or contains a large number of air or steam bubbles.

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)
  • Infusion, Injection, And Reservoir Apparatuses (AREA)
  • Apparatus For Making Beverages (AREA)
  • Apparatus For Disinfection Or Sterilisation (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Vending Machines For Individual Products (AREA)
  • Lining Or Joining Of Plastics Or The Like (AREA)
  • Apparatus Associated With Microorganisms And Enzymes (AREA)
  • Immobilizing And Processing Of Enzymes And Microorganisms (AREA)

Abstract

The disclosure relates to an apparatus for controlling the holding time in a holding tube in infusion heating. The infuser is of the type which consists of a pressure vessel (1) with a conical bottom region (2). The pressure vessel (1) has an inlet (3) for product in its upper region and an outlet (8) with an outlet valve (9) in the lower region. The pressure vessel (1) also has an inlet (5) for steam. In the conical bottom region (2) of the pressure vessel (1) there is disposed a conical body (6) which, to the greater part, fills the conical bottom region (2). The remaining space (7) between the bottom region (2) and the conical body (6) constitutes a holding tube. The outlet of the pressure vessel (1) is in communication with a vertical tube (11). In the vertical tube (11) there is disposed a level indicator (14) which controls the level in the holding tube in that the level indicator (14) controls the outlet valve (9). The present invention also relates to a method for controlling the holding time so that this will be the same regardless of changes in density in the product.

Description

A METHOD AND AN APPARATUS FOR CONTROLLING THE HOLDING TIME IN A HOLDING TUBE IN INFUSION HEATING
TECHNICAL FIELD The present invention relates to a method for controlling the holding time in a holding tube in infusion heating, with an infuser which consists of a pressure vessel with a conical bottom and in which the conical bottom of the pressure vessel is, for the greater part, filled by a conically-shaped body and the remaining space in the bottom of the pressure vessel consists of a holding tube. The present invention also relates to an apparatus for controlling the holding time in a holding tube in infusion heating, the apparatus comprising an infuser which consists of a pressure vessel with a conical bottom, the pressure vessel having an inlet located in its upper region for product and an outlet located in its lower region and provided with an outlet valve, an inlet for steam, and that the conical bottom of the pressure vessel is, for the greater part, filled by a conically-shaped body and the remaining space in the bottom of the pressure vessel consist of a holding tube.
BACKGROUND ART
Heat-treating food products for increased shelf-life is a well-known and often employed method. The food products may, for example, be various dairy produce such as milk, cream or yoghurt. The heat treatment may be put into effect in a plurality of ways, of which there are two main groups, direct and indirect heating.
Indirect methods are, for example, heating by various types of heat exchangers.
Among the direct methods, there are also two major groups, injection and infusion using steam. By employing a direct method, an extremely rapid heating will be obtained which today is to be sought-for. By, for example, heating milk to an elevated temperature during a very short period of time it is possible to improve the flavour properties of the milk.
The present invention relates to a method and an apparatus where use is made of infusion heating. Infusion implies that a finely divided liquid is heated in a steam chamber. The principle of heating a liquid, for example, a liquid food, by injecting the liquid into a chamber filled with steam is known from the latter part of the 19th century. hi principle, the infuser consists of a pressure vessel with a conical bottom. In the upper region of the pressure vessel, there is an inlet for the product which is to be heat treated and where there is also disposed an apparatus for dividing the product into small droplets or jets which then fall down through the pressure vessel. In the bottom of the pressure vessel, the droplets are collected to a liquid accumulation and the liquid finally departs from the pressure vessel through an outlet in the bottom region of the pressure vessel. The pressure vessel also displays an inlet for steam wliich may be placed in the upper region of the pressure vessel or alternatively lower down in the pressure vessel. Regardless of the positioning of the steam inlet, the superheated steam is intended to heat the product droplets while on their way down through the pressure vessel.
The purpose of all modern heat treatment of food products is, on the one hand, to heat the product to a given, pre-determined temperature, and, on the other hand, to keep the product at this temperature for a given, pre-determined period of time. In connection with infusion heating, the commonest procedure is to employ a separate holding tube, i.e. a tube loop, in direct association with the product outlet of the pressure vessel. Such holding tubes are not entirely reliable, since frothing readily occurs when the product departs from the pressure vessel. One method of reducing this is to place a pump between the outlet of the pressure vessel and the holding tube. However, this is a relatively expensive solution.
Swedish Patent Specification SE 513 537 describes a holding tube which is integrated in the pressure vessel. In the conical bottom of the pressure vessel, there is disposed a conical body which takes up the greater part of the conical bottom of the pressure vessel and the interspace between the pressure vessel and the conical bottom constitutes a well-defined holding tube. This holding tube is regulated by means of an outlet valve placed in the product outlet. The outlet valve is controlled by a differential pressure. This regulation has proved to be reliable for many products, but when frotliing occurs, incorrect measurement values are obtained and, as a result, a holding time which does not correspond to the pre-detennined holding time. The risk of frothing varies from product to product, but it may also depend upon steam bubbles which have not condensed. Uncondensed steam bubbles may accompany the product down into the infusion vessel if the product has already reached the desired temperature. Since the need to obtain a high product quality entailing the least possible thermal effect on the product is set against the need for a satisfactorily sterile product, it is desirable to be able to regulate the holding time with the greatest possible degree of accuracy.
OBJECTS OF THE INVENTION One object of the present invention is to realise a method for obtaining as accurate a regulation of the holding time as possible in connection with infusion heating and where frothing in the product does not negatively affect the regulation possibilities.
A further object of the present invention is to realise an apparatus for carrying the method according to the present invention into effect.
SOLUTION
These and other objects have been attained according to the present invention in that the method of the type described by way of introduction has been given the characterising feature that the outlet of the pressure vessel is in communication with a vertical tube and that a float in the vertical tube controls the level in the holding tube so that the holding time of the product will be the same regardless of changes in density as a result of bubbles in the product.
The objects of the present invention have further been attained in that the apparatus of the type described by way of introduction has been given the characterising feature that the outlet of the pressure vessel is in communication with a vertical tube and that a level indicator in the vertical tube is disposed to control the level in the holding tube in that the level indicator controls the outlet valve.
Preferred embodiments of the present invention have further been given the characterising features as set forth in the appended subclaims. BRIEF DESCRIPTION OF THE ACCOMPANYING DRAWINGS
One preferred embodiment of the present invention will now be described in greater detail hereinbelow, with reference to the accompanying Drawings. In the accompanying Drawings:
Fig. 1 shows, partly in section, an infusion vessel; and
Fig. 2 shows, partly in section, the lower region of an infusion vessel.
The accompanying Drawings show only those details essential to an understanding of the present invention, and the positioning of the infuser in a heat treatment plant, which is well-known to a person skilled in the art, has been omitted.
DESCRIPTION OF PREFERRED EMBODIMENT
Fig. 1 shows the principle of an infuser. The infuser consists of a pressure vessel 1 with a conical bottom 2. h the upper region of the pressure vessel 1, there is disposed an inlet 3 for the product which is to be heat treated. The product may consist of a liquid dairy product, such as milk, cream or yoghurt. In association with the product inlet 3, there is disposed a device 4 for dividing the incoming product into small droplets or jets. The device 4 for finely dividing the product may, for example, consist of a distribution chamber which, in its lower wall, has a large number of holes or gaps. The pressure vessel 1 of the infuser further displays an inlet 5 for steam. The steam inlet 5 may, as shown in Fig. 1, be concentric and be placed in the upper region of the pressure vessel 1. Alternatively, the steam inlet 5 may be of different design and may also be positioned further down in the pressure vessel 1.
In the conical bottom 2 of the pressure vessel 1, there is disposed a conically shaped body 6, which takes up the greater part of the volume which constitutes the conical bottom 2. The remaining space 7, between the conical bottom 2 and the conically shaped body 6, constitutes a holding tube. By minimising the space 7 in the infuser which constitutes an integrated holding tube entails that it is possible to achieve extremely short holding times for the product, hi order to minimise the weight of the conical body 6, this may be made hollow.
The conically shaped body 6 may have the same conical angle as the conical bottom 2 of the pressure vessel 1. In the preferred embodiment of the present invention, the conical body 6 has an angle which gives a space 7 having the same volume per millimetre, which affords an advantage in terms of regulation for the holding tube.
The conical body 6 has an upper surface 13 which is designed so that a small accumulation of heated product is formed above the conical body 6. This is to prevent the product which falls down through the pressure vessel 1 from fouling the upper surface 13 of the conical body 6.
The conical body 6 has, in its upper region, guide pins or similar devices for centring the conical body 6 in the conical bottom region 2 of the pressure vessel 1. In order to vary the capacity of the infuser while maintaining holding time for the product, the height of the positioning of the conical body 6 in the conical bottom region 2 of the pressure vessel 1 may be varied. This height may be governed by means of a switching device 15.
Lowermost, the pressure vessel 1 of the infuser is terminated by an outlet 8 for the heat-treated product. On the outlet 8, there is further disposed an outlet valve 9 which consists of a regulator valve, such as an expansion valve. From the outlet valve 9, the product is passed further, normally to a vacuum vessel (not shown) where the surplus water which the product has received as a result of the steam heating is once again removed. A substantially horizontal conduit 10 of relatively slight diameter is connected to the outlet 8 of the pressure vessel 1. The horizontal conduit 10 is also connected to a vertical tube 11 so that the vertical tube 11, the horizontal tube 10 and the lower region of the pressure vessel 1 of the infuser form a communicating vessel.
The vertical tube 11 is connected to the wall of the pressure vessel 1 by means of a tube length 12 so that the tube sections 10, 11 and 12, as well as the pressure vessel 1, form a closed unit. As a result, condensation water from the walls of the pressure vessel 1 will run out through the tube length 12 and to the tube sections 10 and 11. The condensation water fills the horizontal tube section 10 and the tube section 11 to a pre-determined level. The pre-determined level is determined by the holding time of the product. By minimising product in the tube sections 10 and 11, the risk of fouling of product in the tube sections 10 and 11 is minimised. There is also a washing or cleaning connection 16 disposed on the tube length 12 so that the tube sections 10, 11 and 12 may be cleaned in connection with other equipment in a CIP program (Cleaning In Place).
In the vertical tube 11, there is a level indicator 14, preferably a float which has some form of contact-free sensing, such as magnetic sensing. The sensing of the position of the level indicator 14 regulates the outlet valve 9.
The liquid level 17 of the product in the holding tube determines the holding time of the product. When the product enters the pressure vessel 1 of the infuser through the inlet 3, the product is finely divided in a distributor device 4 and falls as small droplets down through the pressure vessel 1. On their way down, the product droplets meet the steam and the product is very rapidly heated to the desired temperature. The heated product continues down to the product accumulation on the upper side 13 of the conical body 6 and further down into the space 7 between the conical body 6 and the bottom region 2 of the pressure vessel 1.
The time during which the product is located in the space 7 between the conical body 6 and the bottom region 2 constitutes the holding time of the product. The holding time of the product may be varied between a maximum level for the product 18 and a minimum level 19. By a given capacity of the product inflow and a given liquid level 17, the holding time of the product will be obtained. The liquid level 17 is regulated by the intermediary of the outlet valve 9. In that the tube sections 10 and 11, as well as the lower region of the pressure vessel 1 constitute a communicating vessel, the level indicator or float 14 will position itself on the same level as the liquid level 17 of the product. Possible variations in density between the product and the condensation water in the tube sections 10, 11 may be compensated for in the control program of the plant. In order further to ensure that the density is the same, the contents of the tube sections 10, 11 should be heated to approximately the same temperature as that of the product. This heating is suitably put into effect by means of external heating loops.
The liquid in the vertical tube 11 is stationary and free of bubbles. The liquid level 17 in the holding tube will be the same as in the tube 11 as long as the product does not contain bubbles of air or steam. The frothing is highly product-dependent, but most products may entrain bubbles of air or steam. Since it is not possible to control frothing, there is a risk of obtaining too short a holding time if the frothing becomes extensive. In that the float 14 in the vertical tube 11 determines the liquid level 17, the liquid level in the holding tube will rise to a higher level 20 if the density in the holding tube is reduced, i.e. that the product froths or contains a large number of air or steam bubbles. As a result of the communicating vessel which is formed by the tubes or conduit 10, 11 and the lower region of the pressure vessel 1, the mass in each part of the communicating vessel will be the same and the new liquid level 20 with a frothing product will thus correspond to the liquid level 17 for a non-frothing product. As will have been apparent from the foregoing description, the present invention realises a method and an apparatus which may be regulated simply and extremely reliably. Given that the method is so reliable, it is possible to ensure the holding time of the product. It is not necessary to overtreat the product to be certain that it is sterile. This gives products which have an improved flavour quality. The method and the apparatus also compensate for any possible frothing in the product when this stays in the holding tube.

Claims

WHAT IS CLAIMED IS:
1. A method for controlling the holding time in a holding tube in infusion heating, with an infuser which consists of a pressure vessel (1) with a conical bottom (2) and where the conical bottom (2) of the pressure vessel (1) is, for the greater part, filled by a conically shaped body (6) and the remaining space (7) in the bottom (2) of the pressure vessel (1) consists of a holding tube, characterised in that the outlet (8) of the pressure vessel (1) is in communication with a vertical tube (11) and that a float (14) in the vertical tube (11) controls the level in the holding tube so that the holding time of the product will be the same regardless of changes in density in the product.
2. An apparatus for controlling the holding time in a holding tube in infusion heating, the apparatus comprising an infuser which consists of a pressure vessel (1) with a conical bottom (2), the pressure vessel (1) having an inlet (3) located in its upper region for product and an outlet (8) located in its lower region, with an outlet valve (9), an inlet (5) for steam, and the conical bottom (2) of the pressure vessel (1) being, for the greater part, filled by a conically shaped body (6) and the remaining space (7) in the bottom (2) of the pressure vessel consisting of a holding tube, characterised in that the outlet (8) of the pressure vessel (1) is in communication with a vertical tube (11), and that a level indicator (14) in the vertical tube (11) is disposed to control the level in the holding tube in that the level indicator (14) controls the outlet valve (9).
3. The apparatus as claimed in Claim 2, characterised in that the vertical tube (11) is sealingly connected to the pressure vessel (1) by means of a tube length (12), and that the vertical tube (11) is connected to the outlet (8) by means of a tube length (10).
4. The apparatus as claimed in Claims 2 or 3, characterised in that the conical body (6) is adjustable in the vertical direction.
5. The apparatus as claimed in Claim 4, characterised in that the conical body (6) is adjustable by means of an adjuster device (15).
EP04709394A 2003-02-13 2004-02-09 A method and an apparatus for controlling the holding time in a holding tube in infusion heating Expired - Lifetime EP1596673B1 (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
SE0300387 2003-02-13
SE0300387A SE525606C2 (en) 2003-02-13 2003-02-13 Method and apparatus for controlling the residence time of a holding cell during infusion heating
PCT/SE2004/000163 WO2004071221A1 (en) 2003-02-13 2004-02-09 A method and an apparatus for controlling the holding time in a holding tube in infusion heating

Publications (2)

Publication Number Publication Date
EP1596673A1 true EP1596673A1 (en) 2005-11-23
EP1596673B1 EP1596673B1 (en) 2009-12-16

Family

ID=20290394

Family Applications (1)

Application Number Title Priority Date Filing Date
EP04709394A Expired - Lifetime EP1596673B1 (en) 2003-02-13 2004-02-09 A method and an apparatus for controlling the holding time in a holding tube in infusion heating

Country Status (12)

Country Link
US (1) US20060286233A1 (en)
EP (1) EP1596673B1 (en)
CN (1) CN100360061C (en)
AT (1) ATE451847T1 (en)
BR (1) BRPI0407469B1 (en)
DE (1) DE602004024646D1 (en)
DK (1) DK1596673T3 (en)
EA (1) EA007316B1 (en)
ES (1) ES2338421T3 (en)
MX (1) MXPA05008595A (en)
SE (1) SE525606C2 (en)
WO (1) WO2004071221A1 (en)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102009006248B4 (en) * 2009-01-27 2011-09-01 Gea Tds Gmbh Infusion system for a liquid food product and method for directly heating a liquid food product in an infusion system
DE102010008448A1 (en) * 2010-02-18 2011-08-18 GEA TDS GmbH, 31157 UHT plant and process for treating heat-sensitive liquid food products
CN105080449B (en) * 2015-09-17 2017-03-22 湖州新奥特医药化工有限公司 Steaming generation kettle equipment
CN109426049B (en) * 2017-08-21 2021-03-05 深圳光峰科技股份有限公司 Liquid cooling circulation heat abstractor, liquid cooling circulation heat dissipation system and optical projection system
CN113475609B (en) * 2021-06-23 2023-10-03 杭州微冠科技有限公司 Small movable pressure filling machine

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1671118A (en) * 1921-01-14 1928-05-29 Mabee Patents Corp Apparatus for producing livestock feeds
US2243188A (en) * 1940-07-05 1941-05-27 Watson Stillman Co Liquid level control
US3041958A (en) * 1956-03-06 1962-07-03 W F And John Barnes Company Method and apparatus for controlling processing temperatures
US4310476A (en) * 1979-04-12 1982-01-12 Dasi Industries, Inc. Apparatus for treating fluent materials
US4259975A (en) * 1979-04-09 1981-04-07 Conoco, Inc. Stock tank gauger-level controller
SE427005B (en) * 1981-09-22 1983-02-28 Alfa Laval Ab PROCEDURE AND DEVICE FOR STERILIZATION OF BACTERY CONCENTRATE IN VITES
US4851250A (en) * 1986-06-09 1989-07-25 Bronnert Herve X Method for sterilizing liquid food products
US5046410A (en) * 1988-12-12 1991-09-10 Toshin Technical Co., Ltd. Self cleaning liquid circulator
NL1005796C2 (en) * 1997-04-11 1998-10-14 Adriaan Gerrit Den Hollander Method and device for heating liquid.
SE513537C2 (en) * 1998-11-04 2000-09-25 Tetra Laval Holdings & Finance Device for an infuser for a liquid food product
SE0100270L (en) * 2001-01-30 2002-07-31 Tetra Laval Holdings & Finance Holder cell for a heat treatment plant with infusion heating
CA2443591A1 (en) * 2001-04-18 2002-10-31 Keurig, Incorporated System for monitoring and controlling the operation of a single serve beverage brewer

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO2004071221A1 *

Also Published As

Publication number Publication date
BRPI0407469A (en) 2006-02-14
ATE451847T1 (en) 2010-01-15
US20060286233A1 (en) 2006-12-21
CN100360061C (en) 2008-01-09
CN1747662A (en) 2006-03-15
EA007316B1 (en) 2006-08-25
MXPA05008595A (en) 2005-11-04
SE525606C2 (en) 2005-03-22
WO2004071221A1 (en) 2004-08-26
ES2338421T3 (en) 2010-05-07
SE0300387D0 (en) 2003-02-13
DE602004024646D1 (en) 2010-01-28
EP1596673B1 (en) 2009-12-16
SE0300387L (en) 2004-08-14
BRPI0407469B1 (en) 2015-12-22
EA200501288A1 (en) 2006-02-24
DK1596673T3 (en) 2010-03-22

Similar Documents

Publication Publication Date Title
US9474408B2 (en) Apparatus for heating and frothing a beverage product
CA1166066A (en) Method and apparatus for treating fluent materials
AU2011217569B2 (en) Method and UHT installation for treating heat-sensitive liquid food products
WO1990008482A1 (en) Apparatus and process for heat treatment of particulate material as food
EP1596673B1 (en) A method and an apparatus for controlling the holding time in a holding tube in infusion heating
EP1124431B1 (en) An apparatus in an infusor for a liquid food product
EP1353745B1 (en) Variable steam injector
WO2002060281A1 (en) A holding tube for a heat treatment plant using infusion heating
US7322283B2 (en) Apparatus in an infuser for a liquid food product
EP1365664B1 (en) A holding tube for a heat treatment plant using injection heating
US6332396B1 (en) Apparatus in an infusor for a liquid food product
EP1052910B1 (en) An apparatus in an infusor for a liquid food product
US3018185A (en) Process for heating liouids
CN217217760U (en) A sprout equipment for preparing sprout soybean milk
SU333925A1 (en) DEVICE FOR STERILIZATION OF LIQUID PURE-SHAPED PRODUCTS

Legal Events

Date Code Title Description
PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

Free format text: ORIGINAL CODE: 0009012

17P Request for examination filed

Effective date: 20050913

AK Designated contracting states

Kind code of ref document: A1

Designated state(s): AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HU IE IT LI LU MC NL PT RO SE SI SK TR

AX Request for extension of the european patent

Extension state: AL LT LV MK

DAX Request for extension of the european patent (deleted)
GRAP Despatch of communication of intention to grant a patent

Free format text: ORIGINAL CODE: EPIDOSNIGR1

GRAS Grant fee paid

Free format text: ORIGINAL CODE: EPIDOSNIGR3

GRAA (expected) grant

Free format text: ORIGINAL CODE: 0009210

AK Designated contracting states

Kind code of ref document: B1

Designated state(s): AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HU IE IT LI LU MC NL PT RO SE SI SK TR

REG Reference to a national code

Ref country code: GB

Ref legal event code: FG4D

REG Reference to a national code

Ref country code: CH

Ref legal event code: EP

REG Reference to a national code

Ref country code: IE

Ref legal event code: FG4D

REF Corresponds to:

Ref document number: 602004024646

Country of ref document: DE

Date of ref document: 20100128

Kind code of ref document: P

REG Reference to a national code

Ref country code: DK

Ref legal event code: T3

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: SE

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20091216

Ref country code: FI

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20091216

REG Reference to a national code

Ref country code: ES

Ref legal event code: FG2A

Ref document number: 2338421

Country of ref document: ES

Kind code of ref document: T3

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: SI

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20091216

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: AT

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20091216

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: RO

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20091216

Ref country code: PT

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20100416

Ref country code: EE

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20091216

Ref country code: BG

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20100316

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: BE

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20091216

Ref country code: CZ

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20091216

Ref country code: SK

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20091216

PLBE No opposition filed within time limit

Free format text: ORIGINAL CODE: 0009261

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: NO OPPOSITION FILED WITHIN TIME LIMIT

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: MC

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20100301

Ref country code: GR

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20100317

Ref country code: CY

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20091216

26N No opposition filed

Effective date: 20100917

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: IE

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20100209

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: HU

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20100617

Ref country code: LU

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20100209

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: TR

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20091216

REG Reference to a national code

Ref country code: FR

Ref legal event code: PLFP

Year of fee payment: 13

REG Reference to a national code

Ref country code: FR

Ref legal event code: PLFP

Year of fee payment: 14

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: CH

Payment date: 20170214

Year of fee payment: 14

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: NL

Payment date: 20170210

Year of fee payment: 14

Ref country code: GB

Payment date: 20170208

Year of fee payment: 14

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: ES

Payment date: 20170110

Year of fee payment: 14

Ref country code: IT

Payment date: 20170221

Year of fee payment: 14

REG Reference to a national code

Ref country code: FR

Ref legal event code: PLFP

Year of fee payment: 15

REG Reference to a national code

Ref country code: CH

Ref legal event code: PL

REG Reference to a national code

Ref country code: NL

Ref legal event code: MM

Effective date: 20180301

GBPC Gb: european patent ceased through non-payment of renewal fee

Effective date: 20180209

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: CH

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20180228

Ref country code: LI

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20180228

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: NL

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20180301

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: IT

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20180209

Ref country code: GB

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20180209

REG Reference to a national code

Ref country code: ES

Ref legal event code: FD2A

Effective date: 20190801

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: ES

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20180210

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: DK

Payment date: 20220218

Year of fee payment: 19

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: FR

Payment date: 20220224

Year of fee payment: 19

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: DE

Payment date: 20220428

Year of fee payment: 19

REG Reference to a national code

Ref country code: DE

Ref legal event code: R119

Ref document number: 602004024646

Country of ref document: DE

REG Reference to a national code

Ref country code: DK

Ref legal event code: EBP

Effective date: 20230228

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: FR

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20230228

Ref country code: DK

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20230228

Ref country code: DE

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20230901